Rainbow Trout is a popular fish in Northern New York State area, including Oswego, where New York Fried (copyright 2019) takes place. Chef Artichoke Hart needed simplicity but elegance and this dish did the job. It has a similar taste and texture to Salmon but is not as dominant. This allows the rub flavouring to permeate the meat and become part of the flavor.
The dish itself is all about the presentation because it’s nothing more than fish and rice. By layering rice next to a spray of balsamic glaze, then placing filet on top, and small side dish of veg (in this case turnip and leek), the fish takes precedence. By rubbing the fish with Humble and Frank’s finishing salt, then baking with lemon and dill marinade, and a topping of lemon, the flavor of the fish is the dish!

 

INGREDIENTS

2 boneless, skinless rainbow trout filets
1 cup sticky rice (or jasmine)
finishing salt (Humble and Frank, or similar)
2 tbsn dill and lemon dressing
vegetable for presentation (about 1/4 cup per plate)
balsamic glaze (for setting)

METHOD

Rub fish with finishing salt, pressing in with fingers
Gently brush on dressing (try not to disturb the rub)
Squirt some lemon juice atop
Wrap in tin foil and bake at 400 degrees for 15 minutes to be sure fish is cooked through.

Meanwhile, cook rice as usual with butter and a pinch of salt
And cook veggies (likely saute for appropriate flavour). Brussels, root veg or beans work well with fish.

Then it comes to presentation. Spray the balsamic glaze on half the plate. Use a circular cookie cutter to hold mound of rice on the other side of the plate. Gently place the fish halfway atop the rice, leaning into the glaze. Add the veggies to one side.

 

This and other recipes occasionally pop up in the Artichoke Hart series (available here), or the London Cartwright series (available here). Both chefs are fictional… the dishes are not.

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